Olive Tapenade


  • 4 garlic cloves
  • 1 lb pitted black or green olives
  • 1 tbsp capers
  • 3 anchovy fillets
  • ¼ cup Bella Oliva Single Varietal EVOO (Robust)
  • 2 tbsp Bella Oliva Traditional 18 Year Balsamic Vinegar
  • French Provencal Sea Salt and Pepper, to taste
  • ¼ cup Parmesan cheese
  • 1 package Pita Bread, each piece cut into eights
  • ½ cup Bella Oliva Garlic Olive Oil


Place the garlic cloves in the bowl of a food processor and pulse 3-4 times until the cloves are chopped. Add the olives, capers, and anchovies and pulse to combine. With the machine running add the olive oil in a steady stream until combined. Do not puree; keep the mixture somewhat chunky. Add the vinegar, ground pepper and cheese and pulse to combine. Add salt to taste. Place mixture in a bowl and refrigerate. The tapenade will improve the longer it sits. Serve with pita crisps.

For pita crisps: brush pita wedges with garlic oil and toast in a 350 degree oven for 10-12 minutes.

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